5-Ingredient Snickers Date Bark (Viral Healthy Dessert)

This is a tiny, comforting fix when you need something sweet but not fussy. The 5 Ingredient Date Bark sits in that pocket between “I want a treat” and “I don’t have time for a project.”

I keep a jar of peanut butter and a bag of dates for nights like this. If you like quick pantry snacks, you might enjoy a simple 2-ingredient cottage cheese flatbread too.

It comes together fast. No oven. No special tools. And yes, kids and grown-ups both approve.

Why This Is a Recipe You’ll Keep

This bark saves you on busy evenings. You don’t need to plan ahead, and it uses a handful of things that sit in most kitchens.

It’s sweet but not overdone. The dates give sticky chew, the peanut butter adds heft, and the chocolate makes it feel like a treat. Sometimes you want something you can grab from the freezer and feel a little happier. This does that job.

How This Dish 5 Ingredient Date Bark Comes Together

Think layer, press, melt, and chill. That’s it. You open the dates, flatten them into a sheet, spread peanut butter, sprinkle nuts, pour warm chocolate, then freeze.

You do a little pressing so the base holds together. The chocolate seals it. It firm up in the freezer faster than you think. If you rush the pressing, the bark can fall apart later. I learned this the hard way.

A quick note: if you need an appetizer for a small gathering, this pairs nicely with simple savory bites like these easy holiday appetizers. No need to fuss.

Ingredients You’ll Need 5 Ingredient Date Bark

• 12-15 large Medjool dates, pitted
• 1/4 cup peanut butter
• 1/4 cup roasted peanuts, chopped
• 3/4 cup chocolate chips
• 1 tsp coconut oil
• flaky sea salt, optional

Keep things simple. Use Medjool for sweetness and softness. If your dates feel dry, soak them in warm water for 10 minutes, drain well, and pat dry.

Making the Dish 5 Ingredient Date Bark Step-by-Step Instructions

Line a baking tray or large cutting board with parchment paper.
Spread the pitted dates open to form a flattened layer. Press down to make an even sheet.
Spread peanut butter on top and sprinkle chopped peanuts.
In a microwave safe bowl, melt chocolate chips and coconut oil in 15-20 second increments until creamy.
Spread melted chocolate over the date bark. Freeze for at least 30 minutes. Break or cut into pieces and enjoy.

Short and exact. Don’t overheat the chocolate. Stir between each 15–20 second burst and stop while it still looks glossy. It will smooth out.

How We Like to Serve It

Keep it casual. Break the bark into bite-size pieces and pile them on a small plate. They work great with coffee or after-dinner tea.

On movie nights I toss a few pieces in a small bowl and put them in reach. If kids are helping, let them press the peanuts, small jobs are big helpers. For a slightly fancier snack, serve with plain yogurt or a few fresh berries on the side. Also, this plays well with a simple sweet-and-savory spread like a small batch of 3-ingredient Mounjaro bars if you happen to be making other quick sweets.

Saving What’s Left

Store the bark in an airtight container in the freezer or fridge. In the fridge it keeps for about 2 weeks. In the freezer, it stays nice for up to 2 months.

Layer parchment between pieces so they don’t clump. Grab one straight from the freezer and let it sit for a minute or two before eating, unless you like the extra snap.

Small Kitchen Tricks From Experience

• Warm the peanut butter a little so it spreads without tearing the dates. A 10-second zap in the microwave usually does it.
• If your dates won’t flatten, press them between parchment with a rolling pin. Gentle, steady pressure.
• Use a serrated knife to cut neat bars after chilling. A few quick sawing motions; don’t smash.
• Want more crunch? Fold some chopped peanuts into the melted chocolate before spreading.

And yes, lining the board with parchment matters. It saves a messy scrape later. Also, if you don’t have coconut oil, a teaspoon of butter works fine.

P.S. If you’re making this as part of a week of easy dinners, pairing it with a bowl of warm comfort like 4-ingredient potato soup feels cozy.

Common Mistakes to Avoid

• Using dates that are too dry. They won’t stick together. Soak briefly if needed.
• Overheating chocolate. It turns grainy fast. Stop while glossy.
• Skipping the pressing step. If you don’t press the dates into a firm layer, the bark breaks apart later.
• Forgetting to line the tray. You’ll be scraping sticky chocolate otherwise.

Nobody likes a crumbly bar. Press. Chill. Be patient for the freeze step.

Simple Changes and Adaptations You Can Make

Swap peanut butter for almond butter or sunflower seed butter if someone has a nut allergy. Use chopped almonds or pecans in place of peanuts.

If you want a saltier edge, sprinkle a little extra flaky sea salt on top right after spreading the chocolate. For a softer bite, skip the freezer and chill in the fridge, it takes longer but still works.

Keep changes small. This recipe shines because of its simplicity.

Questions That Usually Come Up

Q: Can I use other dates?
A: You can, but Medjools give the best texture. Chewier dates need a quick soak.

Q: What if I don’t have coconut oil?
A: Use a little butter or just melt the chocolate slowly. The coconut oil lightens the chocolate.

Q: Can I make this nut-free?
A: Yes. Use sunflower seed butter and pumpkin seeds instead of peanuts.

Q: How do I stop the chocolate from cracking when I bite it?
A: Let it sit at room temperature for a minute after pulling from the freezer. That softens the snap.

Q: Can I double the recipe?
A: Sure. Use a larger tray and melt more chocolate in the same way. Freeze longer if the layer gets thick.

A Quiet Closing Note

This is one of those recipes that feels like a small kindness. It doesn’t ask for much from you. It gives you a little sweet, a little crunch, and a lot of easy. Make it when you need a quick treat and don’t worry about perfection.

If you want another simple take on this idea, there’s a similar no-bake version worth a look: 5-Ingredient Date Bark (Easy No-Bake Recipe) – Street Smart Nutrition.

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